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Best Basic Crêpes

By The Canadian Living Test Kitchen

Tested till perfect

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Best Basic Crêpes

This recipe makes 16 crepes servings

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Nutritional Info

Per crepe: about -
cal 93
pro 3 g
total fat 5 g
sat. fat 3 g
carb 9 g
fibre 0
chol 56 mg
sodium 81 mg
% RDI: -
calcium 3
iron 4
vit A 5
folate 13

Classic crêpes are a cinch to make. They offer great versatility in a party setting because they can be used in sweet or savoury recipes and served either warm or chilled.

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/4 tsp salt
  • 4 eggs
  • 1-1/2 cups milk
  • 1/4 cup salted butter, melted

Preparation

In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain into bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.

Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

Source : Canadian Living Holiday Cookbook: Fall 2009

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